Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural properties of fermented milk. The research revealed t...

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Bibliographic Details
Main Authors: Chunlei Tan, Yang Tian, Liang Tao, Jing Xie, Mingming Wang, Feng Zhang, Zhijin Yu, Jun Sheng, Cunchao Zhao
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Molecules
Subjects:
milk fat
fermented milk
response surface methodology
GC-IMS
volatile compounds
multivariate statistical analysis
Online Access:https://www.mdpi.com/1420-3049/29/5/1099

Internet

https://www.mdpi.com/1420-3049/29/5/1099

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